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Instant Potato Lefse-No Milk/Cream

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“This is a recipe I got from a gal who has been making lefse for years! It's an easy recipe and I always get rave reviews from it. Many around my area (who have very Norwegian heritages) swear by using Potato Buds to get the authentic old fashioned riced potato taste. All of the other recipes are slightly different and many use a milk or cream. This doesn't and is super easy!”
1hr 20mins
20 large rounds

Ingredients Nutrition


  1. Make the 6-7 serving size when making the potatoes. (*you may omit the margarine and salt called for on the box since it is added later).
  2. Mix in Crisco, sugar, and salt while potatoes are hot so Crisco will melt.
  3. Cool very well! I usually cool overnight in the fridge and place some saran wrap directly on potatoes to avoid a 'skin'.
  4. Pull from fridge and bring to room temperature. Mix in 2 cups of flour.
  5. Let dough rest 10 minutes.
  6. Roll and fry on lefse griddle. -I was taught to wear gloves so no excess moisture from hands went into the lefse and altered the texture.
  7. Spread butter, sprinkle with sugar, roll and enjoy! (I was told by a friend in Norway they spread with Jelly too!).

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